South African lamb and apricot sosaties

South African lamb and apricot sosaties


17 people made this

About this recipe: This is a traditional South African braai (barbecue) kebab that can also be made with venison or beef. Leave the meat and vegetables to marinate overnight for best flavour.


Serves: 8 

  • 225g (8 oz) low fat natural yoghurt
  • 1 dessertspoon curry powder
  • 1 tablespoon caster sugar
  • 1 tablespoon vegetable oil
  • 1 large onion
  • 200g (7 oz) diced lamb
  • 350g (12 oz) dried apricots
  • 8 skewers

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Make the sauce by mixing together the yoghurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
  2. Peel and cut the onion into 3cm (1 1/4 in) pieces. Thread skewers alternating lamb, onion and dried apricot. Place them into a large resealable plastic bag or container and pour in the sauce. Make sure the kebabs are well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
  3. Preheat barbecue to medium heat and lightly oil cooking grate.
  4. Cook the kebabs over medium heat for 8 to 10 minutes on each side, or to your desired doneness.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

Recently viewed

Reviews (1)


You should take a look at this one. They are somehow similar: - 24 Jan 2011

Write a review

Click on stars to rate